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Recipe
Peppermint Pinwheels Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 465g | |
| Calories 1804 | |
| Calories from Fat 4 | 0% |
| Total Fat 0.51g | 1% |
| Saturated Fat 0.12g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 311mg | 13% |
| Potassium 174mg | 5% |
| Total Carbs 460.38g | 123% |
| Dietary Fiber 1.0g | 3% |
| Sugars 441.1g | 294% |
| Protein 1.25g | 2% |
Ingredients Convert Measures
- 1/4 c. potatoes, riced (mashed)
- 3 1/2 to 4 c. powdered sugar, sifted
- 1/2 teaspoon peppermint extract
- 1/8 teaspoon salt
- Red food color
Directions
- Beat potatoes, peppermint extract and salt in small mixing bowl. Beat in 2 c. of powdered sugar gradually. Knead in sufficient of the remaining sugar to make stiff dough. Divide dough in half. Add in red food coloring to 1/2 of the dough. Roll each half into 7 inch square. Place uncolored dough on top of red dough. Roll up starting from edge. Wrap in plastic wrap and refrigerateat least 1 hour.
- Cut slices 1/4 inch thick. Clean knife after each cut. Reshape into circles, if necessary. Let circles stand till dry on wire rack, about 2 hrs. Store in airtight container at room temperature, no longer than 1 week. 2 dozen.
